FandB Sous Chef

FandB Sous Chef Full Time Non-Safety Sensitive Tama, IA, US **Shift Differential:**For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour) **Full-time opportunities available!**Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay, and much more! ***Non-Safety Sensitive*** ***_____________________________________________________________________________*** **[Job Summary]{.underline}** Supervise and oversee daily kitchen operations of food venue in a manner that maximizes revenue and minimizes costs. **[Essential Job Duties]{.underline}** 1. Ensure all food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed. 2. Comply with related policies and procedures. 3. Hold team member to the highest level of guest service to ensure guest satisfaction at all times. 4. Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance. 5. Maintain food safety standards as outlined by the FDA and ServSafe. 6. Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections. 7. Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste. 8. Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef. 9. Maintain awareness of special functions, bus counts, hotel occupancies . . . any incident/event that will impact business. 10. Document and report to Executive Chef incidents-of-interest involving FandB employees and customers related to safety, service, products and performance. Provide written shift summaries as directed. 11. Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems. 12. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. 13. Assist with employee breakroom operations as needed. 14. Comply with Company and Food and Beverage Department complimentary policies and procedures. 15. Comply with all departmental safety regulations, using safety equipment as required. 16. Deter guest intoxication by monitoring number of alcoholic beverages served and visible signs of intoxication. Comply with FandB Department Alcoholic Beverages Control Policies and Procedures. 17. Participate in resolving customer complaints. 18. Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. 19. Safeguard and account for the assets of the owners. 20. Comply with policies and procedures required by the department, the company, the Sac and Fox Gaming Commission, and the National Indian Gaming Commission. 21. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. 22. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. 23. Display the highest standard of ethics in performance of all duties. **[Supplemental Job Duties]{.underline}** Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal ap earance standards. Contribute ongoing efforts to minimize costs. Seek optimal use of human resources. Work as a team with all k

Created: 2025-11-05